I'm so fancy.

Earl Grey Ice Cream with Lemon Shortbread Cookies. I mean, these are like the sophisticated ice cream sandwiches of European duchesses, right? Can't you just picture the cast of Downton Abbey or the Queen of England munching on one of these? This is an ice cream sandwich for the bougie.

Growing up, my mom always loved shortbread cookies, lemon ones in particular. I can't say I blame her. Shortbread is pretty much a butter cookie and who doesn't like butter. While they are delicious on their own, shortbread cookies go particularly well with a nice cup of tea; milk and sugar are a given.

To take this classic biscuit and tea combo to the next level, I decided to marry earl grey and lemon shortbread cookies into a summertime favorite; ice cream sandwiches! According to every blogger online summer comes to an end this week, as labor day looms nearer, so it only seemed fit to go out on a cool note. Does it get any more summery than ice cream sandwiches? I think not!

The key to a good ice cream sandwich is a cookie that stands up well to the frozen filling. You don't want a cookie that will crumble too much or stick to your fingers when frozen. The density of this shortbread stands up nicely to the cold ice cream, and even soaks up the flavor of the tea. This Earl Grey ice cream is subtle in flavor and super creamy. It makes a delicious treat on it's own with it's custard like consistency but is accented well with the added lemon flavor of the shortbread. The perfect afternoon indulgence.

Earl Grey Ice Cream
(based off of the Country Cleaver recipe)

1 pint Heavy Cream
1 cup coconut milk, full fat
1 cup granulated sugar
6 Earl Grey teabags
5 Egg Yolks
1 tablespoon vanilla extract

In a medium saucepan, bring cream, milk, sugar, and vanilla to a simmer. Once the cream is hot, remove from heat and add tea bags. Cover and let sit for fifteen to twenty minutes. Remove the tea bags and return to the stove on a low heat.

In a small bowl whisk the egg yolks until whipped. Add in one tablespoon of hot cream mixture and whisk to temper the eggs. Repeat three times. Finally add in tempered eggs to the saucepan and cook custard for about five minutes, stirring consistently. Cream is ready when slightly thickened.

Strain ice cream mixture into a mixing bowl and cover tightly with plastic wrap. Refrigerate for four to eight hours.

Once ice cream is cooled, follow manufactures instructions to your ice cream maker. I churned my Earl Grey Ice Cream for about twenty minutes before placing in an airtight container and freezing for two hours.

Lemon Shortbread

1 cup butter (two sticks)
3/4 cup powdered sugar
2 cups all purpose flour
1/4 teaspoon salt
2 teaspoons lemon zest
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract

In a stand mixer, beat butter and powdered sugar on high speed until light and fluffy. This should take about four minutes. Gradually add in flour, about 1/2 a cup at a time, until combined. Finally, mix in salt, lemon zest, lemon juice, and vanilla. Remove dough ball from stand mixer and roll into a large ball. With a piece of wax paper on your surface, Gently roll ball into a long log, about 1 1/2 to 2 inches in diameter. Wrap the log in wax paper, pinching the ends together like a giant candy and refrigerate for at least twenty minutes.

Preheat oven to 325°F. Once dough is chilled, slice log into 1/4 inch slices and bake on silpat lined baking sheet for 10 to 12 minutes or until lightly brown. Remove from oven and let cool for thirty minutes or more before making your ice cream sandwiches. Enjoy!